Risotto with peas and bacon
| Serves: | 6 to 8, depending on serving size |
| Cooking Time: | 40 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 1Kg Arborio rice
- olive oil
- 3 onion, sliced
- 250g smoked streaky bacon
- 3 cloves garlic, finely sliced
- 200ml white wine
- 2 to 3 Litres chicken or vegetable stock
- 300g frozen peas
- 2 Tbsp fresh Ayrshire cream
- 50g pecorino cheese, grated
- juice and zest of 1/2 lemon
- pepper, to taste
- salt, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a large pot or pan, heat some olive oil and fry the onions and garlic until the onions are translucent and the bacon starts to brown. Add the garlic and fry for another minute or two.
- Add the rice and stir, coating the rice with the oil. Add the wine and allow to reduce.
- Now, add the stock ladle by ladle. Stirring in between and allowing the rice to absorb the stock. The rice shouldn’t be completely dry before you add more stock, it should always be moist. Take care not to stir too much as you don’t want it to go stodgy.
- When all the stock has been absorbed into the rice, add the peas and cream and allow to cook for another 5 minutes.
- Add the pecorino cheese, lemon juice and adjust the seasoning.
- Serve immediately.
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